Pumpkin Cupcakes With Cinnamon Frosting And Candied Pepitas Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.
• Combine flour, pumpkin pie spice, baking powder, and baking soda in a medium bowl. Combine milk, maple syrup, and vanilla in another medium bowl; stir gently to combine.
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth. Mix in eggs, one at a time, until well blended, scraping down the bowl as necessary. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition. Add pumpkin; mix until smooth and well combined. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, 17 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
• Meanwhile, combine butter, half-and-half, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until creamy. Add confectioners' sugar, 1 cup at a time, and mix on the lowest setting until frosting reaches a good spreading consistency. Mix in cinnamon and spread on cooled cupcakes.

Steps:

• Cupcakes: Preheat the oven to 350°F. Line a cupcake pan with paper liners. In a medium bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. In a large bowl, whisk together eggs, sugar, light-brown sugar and oil. Add dry ingredients and whisk until smooth. Whisk in pumpkin puree. Divide the batter among liners, filling each about halfway. Bake for 20 minutes, or until a wooden skewer comes out clean. Transfer the cupcakes to a wire rack and let them cool completely. Cinnamon Cream Cheese Frosting: Place cream cheese and butter in a bowl. Using an electric mixer, beat until pale and smooth. Gradually add icing sugar, beating until combined. Finally, mix in cinnamon. Candied Pepitas: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Whip the egg white until frothy. Add pepitas and mix them in until they are all evenly coated. In a separate bowl, combine the sugars, salt, cinnamon and nutmeg. Dump the mixture onto the pepitas and mix thoroughly until pepitas are all evenly covered. Spread evenly onto the lined baking sheet. Bake for 10 minutes. Stir once halfway through. Let cool completely and break apart any pieces that have stuck together. Store in an airtight container. Sprinkle on cupcakes or serve as a snack.